I’m really glad someone had the guts to expose this. Next, I hope he tackles those “20 minute” recipes that start with a list of peeled, sliced, diced, and already chopped ingredients as if you could go into another dimension where time flows differently to accomplish those tasks.

10 minutes is unlikely, but seriouseats found it possible to do it in 15 minutes but it requires even more continuous care and attention than traditionally caramelized onions. More recently, they’ve described a pressure cooker recipe which is only somewhat faster than traditional but spends a majority of the time hands off pressure cooking.

The consistently best caramelized onions I’ve ever had come on In-N-Out Burgers that are ordered with “grilled onions.” In-N-Out claims all its burgers are made to order, but that obviously doesn’t apply to condiments. In this particular case, the “grilled onions” are more like a condiment than anything else. Perhaps someone who once worked at In-N-Out would care to divulge the secrets – including prep time – of its “grilled onions.”

Dick, SeriousEats did a re-creation of an In-N-Out double-double animal-style burger. For the onions they used the fast caramelized onions approach I mentioned in my previous comment, but using finely chopped onions instead of the usual sliced onions.